Beef Stroganoff Soup (Print Version)

# Ingredients:

01 - 1 tablespoon unsalted butter.
02 - 3 tablespoons olive oil.
03 - 1 pound stew beef.
04 - 8 ounces cremini mushrooms, sliced.
05 - 1 cup onion, diced.
06 - 3 cloves garlic, minced.
07 - 2 tablespoons tomato paste.
08 - 1 tablespoon Worcestershire sauce.
09 - ½ cup dry red wine.
10 - 5-6 cups low-sodium beef stock.
11 - 2 cups dry egg noodles.
12 - ½ cup sour cream.
13 - 2 tablespoons all-purpose flour.
14 - Fresh parsley for garnish.
15 - Salt and pepper to taste.

# Instructions:

01 - Melt butter and oil, sear seasoned beef 1-2 minutes per side. Remove beef.
02 - Sauté onions 4-5 minutes, add mushrooms and garlic for 3-4 more minutes.
03 - Add tomato paste, Worcestershire sauce, wine and reduce. Return beef and add stock.
04 - Cover and simmer 35-40 minutes until beef is tender.
05 - Add noodles and cook 5-7 minutes until al dente.
06 - Temper sour cream mixture with hot soup, return to pot until thickened.

# Notes:

01 - Keeps 4 days refrigerated.
02 - Can add more broth if needed.
03 - Temper sour cream to prevent curdling.

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